I agree with @SierraBBQGuyFrom a trial of one. The son-in-law threw a 30th Bday party for our first born, and borrowed a co-worker's whole pig rotisserie setup. It was fun. It looked pretty. But, it yielded tons of bland pork.
The next day was another matter. We spent over an hour, two of us, picking through the carcass, removing large chunks of fat, and collected what amounted to much pulled pork from all over the pig. Then we heated it up with BBQ sauce. That was delicious.
This is very different from roasting a whole lamb on the cruces, where you thoroughly salt the exterior meat as well as the interior. (I'll add photo of pig roast if I can find it.)
I read with interest Meatheads article on cooking whole pig. He’s right, of course, it’s not going to yield the best cooked meat from all parts. It’s far better to cook the parts separately. Doing it this way is just for show.
The ribs for such a small one has no meat, the shoulder and leg cooked at much different times. But oh that cracking and ears! The best part was chefs privilege…. The cheeks.
Here’s the evidence. Learned the skin really needs high heat at the end to make it edible. The rear cooks much faster than the front. All in all, a great fun day.
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